With nearly 30 years across Taj’s most iconic hotels — from palaces and rainforest retreats to major city landmarks — Parvinder Singh Bhual steps into his new role as general manager of Taj Bengal and area director for West Bengal of IHCL. In this t2 conversation, he walks us through his journey, his first impressions of Calcutta, and his vision for the region.

You’ve been with some of the most iconic Taj properties — like Udaipur, Falaknuma and Madikeri, each with very distinct identities. How has every property’s character influenced your leadership and operational approach?

I’ve been with the Taj group for almost three decades now. I’ve been very fortunate to have worked in properties that are so different from one another, and that has added immensely to my experience. I started with the Taj Mansingh (Taj Mahal) in Delhi, which is an address that caters to high-end corporate clients, celebrities, and world leaders. From there, I moved to Taj Palace, another iconic city hotel. After that, I did an international posting as part of the opening team in San Francisco — a boutique hotel with 110 rooms in Union Square. That experience deepened my understanding of international food and beverage, especially because of the wine region and the diverse cuisines the city offers.

Returning to India, I went back to Taj Mansingh as front office manager before my palace journey began. I moved to Rambagh Palace in Jaipur, where guest expectations are on a different level because these are bucket-list properties. Guests plan for years before visiting, so every experience matters. From there, I took on my first GM role at Taj Madikeri in Coorg — a 180-acre rainforest resort built sustainably, with no air-conditioning and eco-friendly materials. That taught me how to bring guests closer to nature while maintaining luxury. Later, I moved to Taj Falaknuma Palace and Taj Lake Palace as GM — both of which have recently earned three Michelin Keys, the first in India. Each property had its own character and required creating unique experiences.

Taj Bengal is a landmark property in the East. What have you observed about it so far?

I’ve been here just a week, but I’ve heard about Taj Bengal for years —even when I was in other regions. People look at it as their second home. The number of repeat guests, the important family events people celebrate here, the bond they share with team members — it says so much about this hotel. The structure, the atrium lobby, the art, and of course, the celebrated restaurants like Chinoiserie and Sonargaon — all of these make it one of the most beautiful hotels.

As area director, you’ll also oversee multiple properties across the state. What is your approach to leading teams across such diverse hotels and cultures?

I’ll be looking after the West Bengal region, which includes seven operational hotels — Taj Bengal, Taj City Centre Newtown, Vivanta EM Bypass, Taj Madikeri Resort & Spa, Coorg, Taj Ganga Kutir, Raichak, Taj Chia Kutir Resort & Spa, Darjeeling, and others. Each one caters to different segments.

My role is to support the teams under the leadership of their general managers — to help them strategise, deliver brand standards, and meet commitments to shareholders, employees, vendors, and the community. It’s about guiding, motivating, and supporting them while respecting the individuality of each hotel.

Guest expectations have changed drastically post-pandemic. How do you plan to address these shifts?

As a company, we segment guests based on the purpose of travel. A corporate guest prioritises efficiency and time. A leisure guest wants a slower pace and wants to savour the experience. Event guests have very different needs. So, we fine-tune services based on the reason for the stay.

At the same time, personal preferences don’t change. We maintain detailed guest profiles so we can match their preferences regardless of why they’re travelling. Each property has processes and systems to ensure this is delivered seamlessly.

You’ve just come from properties that have earned three Michelin Keys. What is your approach to leading an iconic city hotel like Taj Bengal?

This is my first city hotel stint as a GM, but I’ve had strong exposure as rooms head and front office manager at Taj Mansingh and Taj Palace. Taj Bengal operates on a similar scale. The hotel is already positioned extremely well. My role is to hold that position and explore opportunities to elevate it further — adding experiences or identifying areas where we can do even better.

Have you thought of any immediate changes you’d like to introduce?

It’s too early. I’m still soaking in what’s happening. The hotel performs extremely well, so making changes without full understanding would be premature. With time, I hope to add value to the iconic Taj Bengal.

Which is your favourite dining spot in the hotel?

I love Chinoiserie and Sonargaon. Sonargaon is very beautiful, very authentic, and different from any other restaurant I’ve seen — the ambience, the cuisine, the thought behind it — everything is unique.

What is your favourite IHCL property?

Taj Madikeri will always be close to my heart as my first GM role. It’s very hard to choose between Falaknuma and Lake Palace — both are unique, steeped in heritage, and have their own characters. All our palaces are special in their own way.

Have you had the chance to explore Calcutta yet?

Not much — it’s barely been a few days. My family has just joined me and we’ll start exploring soon. I’ve heard so much about the food, culture, and street offerings. I’ve already heard about the Bengali thali at Sonargaon and the Chicken Kathi Roll at Taj Bengal, which many people claim is the best in the city.